Culurgiones with mixed Pecorino cheese, lemon and Balsamic Vinegar of Modena PGI
Ingredients for 4 servings
250g remilled semolina flour
130g type “00” flour
160ml warm water
1 tablespoon of olive oil
For the filling:
100g grated fresh Pecorino cheese
80g grated matured Pecorino cheese
2 tablespoons of Balsamic Vinegar of Modena PGI
2 cloves of garlic
800g ripe tomatoes
extra virgin olive oil
Author: Licia Cagnoni
Mix the ingredients for the pasta dough until you have a smooth and even dough.
Wrap it in cling film and set aside.
Thinly slice the garlic and cover it with two tablespoons of extra virgin olive oil.
Leave to marinate for about 1 hour.
Boil the potatoes, peel and mash them in a bowl when still hot.
Add the grated cheese, 2-3 leaves of chopped mint and garlic flavoured oil (remove the garlic).
Add Balsamic Vinegar of Modena and 1 teaspoon of grated lemon rind. Season with salt and pepper.
Roll out a bit of pasta dough at a time into thin strips, cut out disks of 6-8cm diameter.
Fill every disk with a knob of filling, then close the disk in the typical shape of a wheat spike.
In a casserole, heat up some tablespoons of oil and a clove of crushed garlic, add the tomatoes cut into pieces and cook for 10-15 minutes in such a way to reduce the liquid and thicken the sauce. Use a vegetable mill to blend the sauce.
Cook the Culurgiones in plenty of boiling salted water for 4-5 minutes.
Drain and dress with the tomato sauce. Sprinkle with Pecorino cheese to taste.
Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.